Arroz con Habichuelas
Yellow rice with pinto beans
Ingredients
3 cups extra-long grain rice
15.5 oz. can pinto beans (or any other bean of your choice)
2 ¼ cups water
4 oz. cooked ham, cubed (optional)
4 oz. tomato sauce
1 tbsp. salt
4 tbsp. oil
¼ cup of pimento-stuffed green olives (optional)
1 tsp. dry seasoning mix
1 tsp. cumin
1 tsp. turmeric
1 tsp. oregano
3 cloves of garlic
2 tbsp. sofrito, rounded
Preparation Method
Peel garlic cloves and mince.
Cut ham into ½” cubes.
Open beans and drain the liquid into a bowl.
Pour liquid from beans into a 1-cup measuring cup and fill the rest of with regular water and add to a saucepan.
Add two more cups of water plus all of the dry spices and the olives. Use a whisk to help dissolve the spices.
Heat on medium until the liquid starts boiling. Turn burner off.
While water boils, measure out 3 cups of rice and run fingers through the rice. Find and remove any dry, cracked, or discolored grains from the bowl.
Rinse rice and discard the starchy water two times.
Add 4 tbsp. oil to the rice pot.
Turn heat to medium and let oil come up to temperature for 3-4 minutes.
Add sofrito and garlic then sauté for 2-3 minutes, stirring constantly.
Add tomato sauce, beans, ham and stir.
Add washed rice and liquids from the saucepan to the pot and stir.
Turn the heat up to medium-high and boil.
When almost all of the water is absorbed, mix rice and turn the heat down to low.
Add foil to cover the pot and then add the lid.
Cook 15 minutes.
Stir the rice up from the bottom so that all grains are cooked evenly. Cover with foil
and lid.Cook another 15 minutes.
Enjoy!
